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V Ragout of Romano beans and Wild Mushrooms (from www.frenchga
2 Tablespoons butter or extra virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 lb. Romano or other flat pole beans, topped, tailed, and cut in half on the
2 lbs. mixed mushrooms cleaned and sliced
1 Tablespoon minced fresh herbs - thyme, marjoram and/or savory
2 Tablespoons minced fresh flat-leaf parsley
Sea salt and freshly ground pepper

Bring a medium sized saucepan full of water to a boil. Toss in some sea salt and the beans. Boil, uncovered, until the beans are barely tender (about 7 minutes). Drain immediately and refresh briefly under cold water.

Heat the oil or butter in a large enameled cast iron or copper saucepan over low-medium heat. Toss in the minced shallot, stirring constantly until pale gold. Toss in the garlic and 1 tablespoon minced mixed herbs, and stir for 1 minute.

Add the mushrooms with 1/2 teaspoon sea salt and toss gently, raising the heat slightly. Continue cooking, uncovered, until mushrooms are tender, stirring occasionally and gently. Toss in the beans, combine carefully, and continue cooking just until the beans are heated through. Add the parsley and pepper to taste. Serve immediately.

Serves 6.